Pork Green Chile Stew

★★★★★ 1 Review
JWhiteH avatar
By J. White Harris
from Gallatin, TN

This is my version of pork green chili stew. My family and friends say it’s absolutely delicious. This recipe has been a winner at a couple of chili cook-offs. I often get requests to make this chile.

serves 8 to 10
prep time 30 Min
cook time 3 Hr
method Stove Top


  •   4 lb
    pork butt or shoulder, cut into small dice
  •   2 tsp
  •   1 Tbsp
    freshly ground black pepper
  •   1/4 c
    olive oil
  •   3
    yellow onions, diced
  •   2
    green bell peppers, diced
  •   2
    anaheim or poblano chiles, diced
  •   2-3
    jalapenos, seeds removed, and finely chopped
  •   3
    garlic cloves, peeled and finely chopped
  •   1-1/2 lb
    tomatillos, peeled, roasted, chopped, and pureed in a blender in chicken stock
  •   1 Tbsp
    dried oregano
  •   2 tsp
    ground cumin
  •   2 Tbsp
    coriander seeds, crushed and soaked in a scant amount of water
  •   2
    bay leaves
  •   1
    bunch cilantro, cleaned and chopped
  •   4 c
    chicken stock
  •   2 can(s)
    (10-oz) rotel tomatoes or 1 (16-oz) can stewed tomatoes mexican style

How To Make

  • 1
    Season the pork meat generously with salt and pepper.
  • 2
    Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Remove pork and put into a large Dutch oven.
  • 3
    Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes.
  • 4
    Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
  • 5
    Add the Sauteed vegetables, pureed tomatillos, dried herbs, RoTel tomatoes, and cilantro to the meat. Cover with the chicken stock, bring to a boil, then reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
  • 6
    Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.